This post is old, so what you see here may not reflect my current opinion and mindset, certain information may be outdated, and links may be broken.
My mum’s going down to my grandmother’s house next week. My grandmother loves sweet things, but now she has trouble consuming flour. Therefore, I looked online for a flourless cookie recipe. I found some, and I ended up trying this recipe because I already had all the ingredients in my house. I faced this recipe with apprehension, though. I may have had good luck with that castella recipe, but I still lacked the confidence to try another meringue-based dish.
Well, it turned out just fine. I ended up baking one batch at 200 F for 1.5 hour, and another batch at 300 F for 25 minutes. Both are very delicious! I like the 300 F method because the cookies had this slight caramelised flavour, and it really was AIRY. The 200 F baking time is great if you want cookies that are fluffy and soft. Until today, I don’t think I’ve ever tried any meringue cookies, but these are fantastic! In fact, I am off to bake more!
Chocolate Chip Meringue Cookies
2 egg whites at room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar OR vinegar OR lemon juice
1 teaspoon vanilla extract
1/2 cup to 3/4 cup of granulated or superfine (caster) sugar
1/4 to 1/2 cup of chocolate chip
1/4 cup chopped walnuts or pecans (optional)
1/4 chopped pecans or walnuts, toasted first is even tastier
1. Preheat oven to 200 F or 300 F.
2. Beat egg whites until foamy on low speed. Add salt, cream of tartar, and vanilla. Beat until soft peaks.
3. Gradually add the sugar (tablespoon at a time) until the batter becomes stiff.
4. Gently fold in the chocolate chips and nuts.
5. Spoon the batter onto a baking sheet with parchment paper.
6. Bake for 1.5 hour at 200 F OR 25 minutes at 300 F. Remove and cool.